P1 - Imperial Dry Irish Coffee Stout - Recipe

P1 - Imperial Dry Irish Coffee Stout

Brewer: Justin
Batch Size: 5.00 gal	Style: Imperial Stout (13F)
Boil Size: 6.75 gal	Style Guide: BJCP 2008
Color: 50.3 SRM	Equipment: BIAB - Standard 5 Gal/19 l Batch - NEW KETTLE 2019
Bitterness: 28.8 IBUs	Boil Time: 75 min
Est OG: 1.080 (19.4° P)	Mash Profile: BIAB, Full Body
Est FG: 1.019 SG (4.9° P)	Fermentation: Ale, Single Stage
ABV: 8.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.25 gal	Distilled Water	Water	1
16.31 g	Calcium Chloride (Mash 60 min)	Misc	2
4.03 g	Salt (Mash 60 min)	Misc	3
3.83 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
2.15 g	Baking Soda (Mash 60 min)	Misc	5
1.26 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
6 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	7
3 lbs	Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM)	Grain	8
2 lbs	Roasted Barley (300.0 SRM)	Grain	9
1 lbs	Barley, Flaked (1.7 SRM)	Grain	10
1 lbs	Chocolate Malt (350.0 SRM)	Grain	11
8.64 oz	Carapils (Briess) (1.5 SRM)	Grain	12
1 lbs	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	13
1.00 oz	Goldings, East Kent [4.8%] - Boil 60 min	Hops	14
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	15
1.00 oz	Northern Brewer [8.5%] - Boil 15 min	Hops	16
1.00 oz	Northern Brewer [8.5%] - Boil 5 min	Hops	17
2.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	18
0.50 tsp	Gelatin (Secondary 5 hours)	Misc	19